KUZHI PANIYARAM

 

Ingredients

1. Idli batter – 3 cups
2. Onion – 1 finely chopped
3. Green chilly – 4
4. Ginger – small piece
5. Shredded coconut – 1/3 cup
6. Chavvari /sabudana /sago– 1/3 cup (soaked)
7. Asafoetida – a pinch
8. Curry leaves - a few
9. Mustard seeds – 2 tsp
10. Urad dal – 2 tsp
11. Salt
12. Oil

Method

1. Heat oil in a pan, add mustard and urad dal, roast, to it add asafoetida, chopped ginger, green chilly and onion, sauté well, then add shredded coconut, mix well and keep it for cooling.
2. Squeeze the soaked sago and add it to the idli batter along with cooled sauté mix & salt and stir well.
3. Heat an unniyappam pan with few drops of oil in each mold. When the pan is hot enough, fill each mold ¾th with the batter and cook in medium flame. When they puff and rise, reduce the flame and continue to cook till inside is cooked well and get a golden crust. Next flip them to the other side using a chopstick or spoon and cook till that side also turn golden brown and remove them to a paper tissue.
4. SERVE KUZHI PANIYARAM WITH COCONUT OR ONION CHUTNEY